Quinoa, Broccoli, and Cheese Casserole

I have made this recipe a few times.  Every time I make it for guests they ask for the recipe.  I got it from The Vegetarian 5-Ingredient Gourmet by Nava Atlas.  One of the main ingredients is quinoa. If you have never had quinoa, you have to try this recipe.  It is one of the healthiest grains there is.  I have served this with sweet potatoes, salads, and asparagus. It is also pretty filling on its own.

Prep Time: about 15 minutes (you can do this ahead of time)
Active Time: 10 minutes stove top
Cook Time: 20 minutes oven

Total Time: About 45 minutes.

Servings: 6


Ingredients:

1.5 cups quinoa, pre-rinsed (or rinse in a fine sieve)
2 Tbs light olive oil
1 large onion, chopped
2 medium broccoli crowns, cut into bite-size pieces (or smaller if you want to blend it more for your child)

1 cup grated sharp cheddar cheese or cheddar-style soy cheese

Salt and freshly ground pepper to taste


Directions:


-Preheat the oven to 375 degrees F (180 degrees C).  

- Bring 2 cups water to a simmer ina  medium saucepan.  Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.

- Meanwhile, heat the oil in a large skillet.  Add the onion and saute until golden.  Add the broccoli and about 1/4 cup water.  Cover and steam until the broccoli is just a little more done than tender-crisp, 5-7 minutes.

- In a mixing bowl (I use the same one I'm going to put in the oven), combine the cooked quinoa with the broccoli mixture and half of the cheese.  Season with salt and pepper and stir well.  Transfer the mixture to a lightly oiled, shallow 2-quart casserole.  Sprinkle evenly with the remaining cheese.  Bake until the top is golden and crisp, 20-25 minutes.  Let the casserole stand for 5 minutes, and serve.